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1
Prepare a 9 inch spring form pan, by foiling all the outside to seal.
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2
Prepare crust: Sift flour, baking powder, and sugar.
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3
Cut in the cold butter until a fine crumb forms.
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4
Add in the one large egg.
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5
Mix as you would a tender pie crust just until combined.
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6
Do not over handle.
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7
Divide into two flat discs and wrap and chill.
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8
Roll first disc out to fit bottom of pan.
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9
Return to fridge.
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10
Roll out second disc to nine inch long.
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11
Make three strips, and place one at a time around the pan,pressing to seal, for the sides.
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12
Chill one hour.
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13
Preheat oven to 350 degrees F.
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14
Beat two egg white until foamy.
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15
Add the 1/3 cup sugar gradually until soft peaks, not dry, are formed.
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16
Beat the cream cheese until smooth and add the sour cream.
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17
Add the vanilla, grated rind.
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18
Beat until smooth.
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19
Add the 2/3 sugar slowly.
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20
Beat well.
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21
Add the two egg yolks, and beat, blending well.
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22
Fold in the soft whipped egg whites and combine by folding with a whisk.
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23
Mix apricot preserves with water over low heat.
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24
Brush preserves over the bottom of well chilled crust.
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25
Pour in the cream cheese filling.
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26
Place in oven.
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27
Can place a large pan of water on a shelf under, or can also use a rack and place cake in the water bath.
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28
Bake for one hour.
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29
Should be puffy and golden, will shrink on cooling.
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30
Turn oven off open door, and leave to cool with door open for 30 minutes.
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31
Remove to a wire rack until completely cooled.
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32
After you know it is well cooled, cover, and refrigerate overnite.
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33
Serve with fresh berries and cream.
